Persimmons are tropical-tasting fruit that come in various shades and textures; the most common being the Fuyu persimmon (firm, round and light orange) and the Hachiya persimmon (soft texture, oval and dark orange). The firm, pale orange persimmons are the most versatile and can be eaten both raw and cooked. The deep orange varieties are extremely soft and are best used in soups, purees or jams. Fuyu persimmons ripen after they are picked, while Hachiya do not. Make sure not to eat unripe (firm) Hachiya persimmons as they can leave an uncomfortable, dry feeling in your mouth.
Persimmon Tart
Persimmons are full of vitamin A and C and a great source of dietary fiber. They are in season for a short time, so if you spot them at your local market, pick up a bag and eat them raw, or enjoy them in salads, soups, and pastries.
Persimmon Tart
As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2012) – Subscribe Now.
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